Barrio

Name: Barrio
Address: 65 W Kinzie St, Chicago, IL, 60654, US
Price range: $$$

Mexican$$$

Directions Website

Mon–Thu 4pm–10pm; Fri 4pm–11pm; Sat 11am–11pm; Sun 11am–10pm

65 W Kinzie St, Chicago, IL 60654
Last verified: September 2026

Nighttime exterior of Barrio restaurant at the corner of Clark and Kinzie in River North, Chicago, with its lit BARRIO sign and sidewalk patio

Guacamole

Guacamole$15.99
Serves 2, per person
Made Tableside$24.99
Serves 3-4

Shareables

Nachos$16.99
Add proteins: carnitas +$4.99, chorizo +$3.99, chicken al pastor +$4.99, steak +$9.99
Tuna Poke Tacos$15.99
The Barrio Quesadilla$15.99
Add proteins: chicken +$4.99, steak +$9.99, shrimp +$6.99, birria +$5.99
Shrimp Ceviche$16.99
Poblano & Cheese Empanadas$15.99
Cornbread Skillet$11.99

Chips & Salsa

Pico De Gallo$6.99
Any 1 salsa $6.99, any 3 for $14.99
Avocado Salsa Verde$6.99
Any 1 salsa $6.99, any 3 for $14.99
Charred Tomato & Jalapeño$6.99
Any 1 salsa $6.99, any 3 for $14.99
Queso Americano Dip$9.99
Add chorizo +$3.99, avocado +$3.99
Queso Fundido$14.99
Add chorizo +$3.99
Barrio Trio$21.99

Shareable Sides

Esquites Style Corn$9.99
Spanish Rice$7.99
Black Beans$7.99

Tacos (3 per order)

Chicken Al Pastor$18.99
Short Rib Quesabirria$19.99
Skirt Steak$21.99
Papas$18.99
Baja Fish$18.99
Blackened Shrimp$18.99
Taco Tower$68.99
Taco Plato$25.99

Entrees

"Taco" Salad$14.99
Add proteins: chicken +$4.99, steak +$9.99, shrimp +$6.99
Carnitas Fried Rice$21.99
Carne Asada$26.99
Enchiladas — Carnitas$24.99
Enchiladas — Chicken$23.99
Enchiladas — Vegetable$22.99
Fajitas — Chicken$26.99
Fajitas — Steak$29.99
Fajitas — Shrimp$27.99
Fajitas — Pick 2 Combo$32.99

Handhelds

Crispy Chicken Torta$16.99
Burrito Grande$16.99

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Fajitas: Grilled strips of meat served with tortillas and accompaniments, often arriving at U.S. restaurants on a dramatically sizzling metal platter with onions and peppers. Fajitas developed in the ranching and border culture of Texas and northern Mexico and became a Tex-Mex restaurant staple. The name comes from faja, referring to the strip or belt-like cut associated with skirt steak. Chicken, shrimp and other versions are now common. Alambre is a different Mexican dish that may scratch a similar itch: chopped grilled meat with peppers and onions, often with bacon and melted cheese. On this menu as: Fajitas — Chicken · Fajitas — Steak · Fajitas — Shrimp.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Enchiladas — Carnitas · Enchiladas — Chicken · Enchiladas — Vegetable.
Salsa verde & roja: Salsa verde is a broad category of green salsa, commonly built around tomatillos and green chiles. Salsa roja simply means red salsa and covers countless recipes using tomatoes, dried chiles, fresh chiles or combinations of them. Salsa taquera is the kind of salsa made specifically for tacos and varies from shop to shop. Salsa macha, associated especially with Veracruz, is an oil-based salsa made with dried chiles and often nuts or seeds. Color is not a dependable heat scale. Taste first. On this menu as: Chips & Salsa · Avocado Salsa Verde.
Guacamole: A preparation built around mashed or crushed avocado. Common restaurant versions add some combination of onion, cilantro, chile, lime and salt. Tomato appears in some versions and inspires surprisingly strong opinions. Guacamole may be chunky or smooth, prepared tableside or made ahead, and recipes vary enormously by region and kitchen. On this menu as: Guacamole.
Carnitas: Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout. On this menu as: Carnitas Fried Rice · Enchiladas — Carnitas.
Chiles: poblano, jalapeño, serrano & habanero: Four fresh chiles you'll see repeatedly on Mexican menus. Poblano is a large, dark green chile generally on the mild side. It is commonly roasted for rajas and chiles rellenos. Jalapeño ranges from relatively mild to surprisingly hot. It may be served fresh, pickled or blistered whole as a chile toreado. Serrano is smaller and generally hotter than a jalapeño and is widely used in fresh salsas. Habanero has a fruity aroma and substantially more heat. It is especially associated with Yucatecan cooking. Individual peppers vary, sometimes considerably, so treat any heat ranking as approximate. On this menu as: Poblano & Cheese Empanadas · Charred Tomato & Jalapeño.